Put flour in a bowl, add salt. Add the oil and mix . Add water mixing thoroughly until dough is binding.

Divide into small pieces, place on a tray and put in a warm place for one hour. Mix ground chickpeas, onion, some more salt, pepper , cumin and cardamon . Roll each piece of dough and spoon about 2 Tabs from the mixture n the center of , fold and twist the edges. Heat the oil and deep fry the samboosak on both sides. Eat warm with Israeli salad.

Soak leaves in hot water for 10 minutes. Drain. Combine all beside leaves, lemon and oil . Spoon mixture on edge leaves and roll. Top dish with lemon slices . Top lemons with the stuffed leaves . Cover with oil and water . Cook for 1 hour.

Preheat oven to 300 F. To make filling: Cook onion in the olive oil until soft. Add beef or lamb, crushing it with a fork. Add seasonings and spices. Cook 10-15 minutes, stirring with a wooden spoon, until meat is well cooked and lump-free. Add parsley. Lightly beat the eggs in a bowl and pour over the meat. Cook for 1-2 minutes, stirring, until egg mixture sets to creamy consistency. Add more spices and seasonings, if desired. Allow the filling to cool. Cut each sheet of filo pastry into three equal-sized rectangles. Place one on top of the other and cover with a damp dish towel. Brush one of the rectangles lightly with melted butter.

Place a teaspoon of filling along one of the short edges. Tuck the edge and ends of pastry around the filling, and roll into a cigar shape. Repeat with other rectangles. Place cigars side by side on a greased baking sheet. Brush with melted butter and bake for 25-30 minutes until the cigars are golden. Serve hot

Combine the potatoes, onion and apple . Drain liquid well. Combine the potato mixture with the egg yolks, sugar and flour to thicken the mixture . Add the salt and pepper and mix well.

Beat egg whites and fold into the mixture. In a large heavy skillet, heat oil and drop into oil from a tablespoon, fry over a moderate flame on both sides. Drain on paper toweling, sprinkle over with salt , sugar or honey.

Change water in which the herring is soaking at least twice. Drain. Chop herring as finely as possible. Combine with the onion, apple and eggs. Beat the vinegar with sugar and oil. Pour over the trimmed white bread, allowing it to soak for a few minutes. Add soaked bread to the herring mixture and chop until it is smooth. Correct seasoning and chill.

Mix together the onion, mustard, honey, lemon juice and olive oil. Chill for 30 minutes. Arrange the avocado wedges and grapefruit sections on four plates. Spoon the honey sauce over each portion and serve

Pickled Garlic

4 Heads garlic, cloves separated, unpeeled

2 cups red wine vinegar

2 cups water

1 cup sugar

6 whole cloves (not garlic-the spice!)

2 tablespoons black peppercorns

Place all the ingredients in a large heavy-bottomed saucepan. Bring to a boil over high heat and cook tor 10 minutes, stirring from time to time. Recuce the heat to moderate and cook 5 minutes. Remove from the heat and cool to room temperature.

Transfer to a clean glass or ceramic jar large enough to accomodate the garlic and liquid. Tightly seal and refrigerate for at least 1 month before serving. The garlic improves with age for as long as 15 Years.

Drain the chickpeas and place them in a food processor. Add garlic, parsley, salt, cumin, and coriander. Mix with the warm water and add mixture to food processor. Process until smooth. Transfer mixture into a small bowl, cover, and refrigerate for an hour or more. Pour the oil to a depth of 2 inches in a heavy saucepan . Roll to small balls. Slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry, turning, for about 4-5 minutes, or until brown on all sides. Remove with slotted spoon and drain on paper towels.